Reviewed: Nov. 18, 2009

These were so good I couldn't even wait for them to cool. I ate them right out of the oven and they were really soft :)

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Spookei

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 15, 2009

I don't know what I did but the cookie dough was the stickiest, gooey-est, cookie dough ever. I tried rolling it in a ball like the recipe said. I used an air-bake cookie sheet with holes on the bottom and most of the cookie dripped out. Not a fan.

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Joanna

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Reviewed: Nov. 10, 2009

These were just as they say: chewy and sugary. goodos!

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alexis

Cooking Level: Beginning

Living In: Homewood, Illinois, USA

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Reviewed: Nov. 8, 2009

These are just the way you want a sugar cookie to be, but perfection because you get to inhale them straight out of the oven. Buttery, chewy with a little crisp on the edges. Followed recipe exactly except for using butter in lieu of margerine.

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LADYTEX77

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Reviewed: Nov. 1, 2009

this is a great simple sugar cookie recipe. Nice and chewy. I let em bake for abour 12 minutes. They came out perfect. A definite keeper

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Bleujaun Knighten

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Reviewed: Nov. 1, 2009

I just finished baking these. This is the first time I've ever made sugar cookies and they turned out well. I did add an extra 1/2 cup flour to the recipe and refrigerated the dough for about 3 hours. I had no problems with the dough being too sticky. I had to bake them for 12 minutes though since I have to adjust my oven temperature down all the time. They did spread out but weren't too thin. I had no problems getting them off the cookie sheet even though I didn't let them sit 5 more minutes. My husband says he's normally not big on sugar cookies but that he could eat a lot of these!

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Marcey

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Reviewed: Oct. 23, 2009

Soooo delicious! Very yummy flavor and consistency. I made them once with rolling the balls in sugar and they were pretty darn sweet, probably too sweet. Then I tried them without rolling them in sugar and they were just right but missing the sugary texture on the outside. I would suggest using a little less sugar in the dough and still rolling them in sugar. Very good with fresh vanilla bean seeds!

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UtopianChef

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Reviewed: Oct. 7, 2009

These tasted marvelous but I didn't like them because they ran all over the cookie sheet and all the cookies ran together. i don't know if it was something I did but I followed the recipe exactly.

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Judith2U

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Reviewed: Oct. 7, 2009

Perfect recipe for people who forget they have stuff in the oven! I had three pans of cookies, and popped the first two in, then left to do a "quick" e-mail check. FORTY MINUTES LATER, I remembered I had cookies in the oven! I pulled them out, and they were rock hard. I figured I would crumble them later. The next day, they were PERFECT. Soft in the middle and crispy on the outside. The third pan, which I watched, tasted every bit as delicious as the one I forgot, but of course I didn't have to wait a day to eat it. This is my new fave sugar cookie recipe! Thanks so much for this fool-proof cookie!

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Elle

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2009

Super yummy sugar cookies! The whole gang loved them! I too used butter instead of margarine and I put them in the fridge for about an hour. I did not have trouble with the dough being sticky or hard to handle. I rolled the cookies in a multi-colored sugar/ cinnamon mix to give them a snickerdoodle taste for the kids. For the adults, I ploppped the dough by the spoonful (didn't roll them into balls at all) and iced them with gingerbread flavored icing after the cooled. They turned out great both ways! They did seem to spread pretty thin after baking, but they were super tasty!!

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MYDNAS

Cooking Level: Intermediate

Home Town: Kirkwood, Missouri, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Oct. 4, 2009

These cookies were great! The only problem is that as soon as you take them out, they start hardening, so make sure you wrap them up tightly with seram wrap or something. Other then that, they're delicious! I'm gonna bring them in my lunch tommorow.

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Cherry :)

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Reviewed: Oct. 4, 2009

Great cookies! Pretty much exactly what I was looking for. The only changes I made was to use butter, being as I don't use margarine, and also to add the seeds of one vanilla bean along with the 2 tsp of vanilla extract. It gave the cookies great flavor! I was a little worried about the large amount of butter/margarine in the cookies, especially being as I only had salted butter, but they still came out great. I chilled the dough overnight and the cookies had nice, crispy brown edges and soft centers. Definitely a keeper!

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aosuki

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Reviewed: Sep. 15, 2009

Delicious! I used 1 cup of butter instead of margarine, and they came out great. I also sprinkled colored sugar for decoration.

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Jen

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Reviewed: Sep. 8, 2009

These sugar cookies are perfect. I made the recipe exactly as is and they were chewey, crispy on the outside - just perfect.

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Rita

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Reviewed: Sep. 3, 2009

I decided to make this recipe and substitute applesauce for half the butter. I've never used this substitution before and against all advice on the web stating that it may not "turn out" in cookies, but is better used in cakes/breads/muffins, I decided to give it a whirl. The dough was too sticky to roll by hand, but I was able to plop it onto the pan with a spoon into globs. They turned out looking like 'normal' cookies, but were very soft and stayed completely soft and mallable. The core taste of just how yummy a sugar cookie this is, is there. The more I eat them, the more I like them. In a way it's like eating sugar cookie dough; they're that soft. For those that love raw dough, I would recommend what I did. Otherwise, I can't wait to try this recipe using all butter so I can get a little crunch to the edges. GREAT taste and not the disaster I half expected!

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Holly

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Reviewed: Aug. 31, 2009

The best sugar cookies I have ever eaten!!!

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Melijane2

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Reviewed: Aug. 25, 2009

A nice taste but while baking mine spread too much making them way too thin. I will looking for another recipe.

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2BCREATIVE

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Aug. 21, 2009

these cookies were phenomonal and they were gone in like 30 minutes... just delicious =)

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Natalia

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Reviewed: Jul. 15, 2009

This just came out terrible. It tasted like you were eating boiled eggs and they weren't sweet enough. I don't know what I might have done wrong. I only made half the batch (the raw dough was delicious by the way) and put the other half in the fridge. The next day I made the other half and decided to bake it longer than the recommended 8-10 minutes. I baked it for 12 minutes and still eggy. I would have given it one star but I'm giving it two just because I wonder if I did something wrong although I do make cookies a lot and never had this problem before. By the way I used Large organic eggs.

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Hanan

Cooking Level: Intermediate

Home Town: New Rochelle, New York, USA

Living In: London, Ontario, Canada

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Reviewed: Jul. 2, 2009

Love these cookies! Wonderful texture and flavor. I followed the recipe exactly and they turned out perfectly. Thank you for my new sugar cookie recipe.

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